Butter Chicken Recipe | How to make Butter Chicken at home | Chicken Makhani | Chef Sanjyot Keer

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Start by slicing the chicken breast, you can also use chicken thighs, as per your convenience, slice them thinly for even and faster cooking.

For marinade, take mixing bowl, add Mustard oil and Kashmiri Red chilli powder, mix well to bleed it's natural red colour. Further add the remaining marinade ingredients and mix well, now add the thinly sliced chicken, mix and coat well and keep it marinated for at-least an hour or two.

Smoke the marinated chicken for 4-5 minutes to impart the smoky flavour.

Set a grill pan or any pan and grill the chicken on both the sides until golden brown in colour.

Once the chicken is grilled let them cool for a while and shred them in thin strips. Keep aside for later use.

Set a stock pot on medium heat, add oil, jeera and sliced onions, saute until onions are light golden brown.

Further, add garlic, Ginger, Green chillies, powdered spices, whole chillies and green cardamom, mix well and cook for a minute.

Now, add tomatoes, cashew nuts, coriander stems with its roots, salt to taste and butter, mix and cook on medium high heat for 5 minutes.

Further lower the heat, cover and cook for 25-30 minutes on medium low heat. Stir in intervals to avoid from sticking to the pan and burning.

Once the tomatoes are cooked, switch off the flame and let the mixture cool down to room temperature.

Once cooled, transfer the mixture to a grinding jar and grind to a fine puree, if you're in hurry you can add ice cubes and grind it.

Once the entire batch is pureed, strain the puree with a sieve and keep aside for later use.

Set a wok on medium heat, add oil and butter, onions, Ginger, garlic and green chillies, saute until the onions are translucent.

Lower the heat and add kashmiri Red chilli powder, cook for about ½ minute to one minute, mix and further add the strained Makhani gravy base.

Add sugar/honey, and cook for 15-20 minutes on medium flame, keep stirring in short intervals.

Now add the shredded grilled chicken, stir well, add some hot water if required to adjust the consistency.

Cook further for 5-6 minutes on medium flame.

Now add, Kasuri methi and garam masala, mix well and check for the seasoning, adjust Salt as required.

Lower the flame and add butter and fresh cream, stir well and cook for a minute, do not overcook.

Finish it with some freshly chopped coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens